AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)
Make and share this Austrian Gugelhupf (Yeast-Risen Coffee Cake) recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
- Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
- Transfer milk to a small bowl; whisk in yeast.
- Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
- Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
- Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
- Beat in the lemon zest and vanilla.
- Beat in the egg yolks, one at a time, beating smooth after each addition.
- Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
- Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
- Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
- Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
- Decrease speed to lowest and beat in the raisins and the chopped almonds.
- Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
- Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
- Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
- Invert to mold to remove any of the almonds that have not stuck to the butter.
- Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
- Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
- About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
- Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
- Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
- Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.
Nutrition Facts : Calories 219.8, Fat 10.7, SaturatedFat 4.5, Cholesterol 51.6, Sodium 107.5, Carbohydrate 26.2, Fiber 1.7, Sugar 7.2, Protein 5
GUGELHUPF
Provided by Food Network
Categories dessert
Time 1h26m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
- In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
- Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
- Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.
- Preheat the oven to 350 degrees F.
- Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.
- Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving.
GUGELHUPF
Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").
Provided by Lena
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
- Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
- Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g
TRADITIONAL GUGELHUPF (KUGELHOPF)
The wonderfully fragrant and flavorful yeasted cake that has been enjoyed for centuries throughout Germany, France, Austria and Switzerland!
Provided by Kimberly Killebrew
Categories Dessert
Time 3h55m
Number Of Ingredients 15
Steps:
- Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight. Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined. Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.
- Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.Serve immediately. Best eaten the same day. To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)
Nutrition Facts : Calories 665 kcal, Carbohydrate 76 g, Protein 13 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 203 mg, Sodium 304 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 15 g, ServingSize 1 serving
JAN'S AUSTRIAN GUGELHUPF
Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. It can either be a bread or cake. The recipe I got this from was for a bread but we found it to be too dry so I started using a cake mix. We have it every Christmas. My Mom even gave me a Gugelhupf cake pan.
Provided by greksgirl
Categories Dessert
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
- Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.
Nutrition Facts : Calories 526.2, Fat 27.1, SaturatedFat 4.3, Cholesterol 73.6, Sodium 471.4, Carbohydrate 60.4, Fiber 2.5, Sugar 41.2, Protein 8.7
GUGELHUPF
When I was an exchange student in Germany, my German mother often had this one the table for breakfast.
Provided by Mysterygirl
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle yeast into milk to dissolve.
- In a large bowl beat sugar and butter until light and fluffy.
- Beat in eggs, one at a time.
- Stir in vanilla, lemon rind, raisins, and almonds.
- Mix salt and flour.
- Add milk and flour mixtures, alternately, ending with the flour mixture.
- Grease a gugelhopf mold*, budt pan, or tube pan.
- Pour batter into pan.
- Cover and let rise until doubled in bulk, about 2 hours.
- Bake in preheated 375 degree F.
- Oven for 40 minutes or until browned and done.
- Serve warm with butter.
- * The gugelhopf mold is know also as a turban-head pan.
- If this is not availiable, you can use the others with the same results.
Nutrition Facts : Calories 671.5, Fat 30.8, SaturatedFat 16.6, Cholesterol 181.5, Sodium 430.4, Carbohydrate 86.8, Fiber 3.1, Sugar 33.6, Protein 13.7
AUSTRIAN GUGELHUPF
This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard.
Provided by Creation In Hope
Categories Dessert
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
- Add 1/2 cup flour.
- Beat with a large spoon about 1 minute.
- Cover and let rise in a warm place until almost double (40 minutes).
- In a large mixing bowl beat butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after adding each.
- Stir in yeast mixture, raisins, currants, orange peel and salt.
- Gradually stir in the remaining 3-1/2 cups flour.
- Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
- Arange whole almonds in a design in the bottom of the pan.
- Carefully spoon batter over almonds.
- Cover and let rise in a warm place until almost double (about 1 hour).
- Bake in a 350 degree oven about 40 minutes.
- If necessary cover top with foil the last 15 minutes of baking time to prevent over browning.
- Remove from pan.
- Cool on wire rack.
- Before serving, sift powdered sugar over cake.
Nutrition Facts : Calories 811.1, Fat 38.8, SaturatedFat 21.3, Cholesterol 225.2, Sodium 475.4, Carbohydrate 101.5, Fiber 4.5, Sugar 31.4, Protein 16.8
GLUEHWEIN / GLUHWEIN
This is a traditional German/Austrian holiday drink that is often enjoyed after a chilly day of skiing. I got this recipe from Else on Allrecipes.com and can't wait to try it. I modified it slightly based on its reviews.
Provided by Kree6528
Categories Beverages
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
- Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
- Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves.
- Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.).
Nutrition Facts : Calories 211.1, Sodium 6, Carbohydrate 30.8, Fiber 0.5, Sugar 27.8, Protein 0.3
CHOCOLATE GUGELHUPF
Make and share this Chocolate Gugelhupf recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 Degrees Celsius.
- Spray a gugelhupf pan to grease.
- Using electric beater beat icing sugar, oil and vanilla sugar until smooth.
- Add egg yolks and mix until just combined.
- Mix in 1/2 the flour then 1/2 the milk. Repeat with the remaining. Mix until well combined.
- Using electric beater whisk egg whites until stiff.
- Gently fold through cake mix.
- Spoon half cake mix into container.
- Combine cocoa and extra milk in small bowl.
- Stir into remaining cake mix.
- Spoon into tin and using a knife fold together to get marbled effect.
- Bake in oven 1 hour until skewer inserted comes out clean.
- Cool and dust with icing sugar to serve.
Nutrition Facts : Calories 374.8, Fat 16.6, SaturatedFat 2.9, Cholesterol 81.7, Sodium 432.1, Carbohydrate 51, Fiber 1.3, Sugar 25.9, Protein 6.3
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